We Tried 10 Different Kinds Of Gluten-Free Bread. Here's How They Stack Up

"...this is the lightest, tastiest bread we have tried in years!" writes one rave Amazon reviewer. "The size of the bread slice is just right, not too large or too small. The price is very reasonable — usually gluten-free products have a ridiculous mark-up." Though some reviewers note that the thickness of the bread varies from loaf to loaf, the overall texture is consistent. 

In case you're so inclined to make your own (gluten-free) bread, this mix will make it easy to bake gluten-free — non-dairy, egg-free, and vegan bread — at home.

Just because it's gluten-free doesn't mean it has to be plain. These loaves from Eban come in tasty flavors like Cinnamon Raisin, Flaxseed Oat, Seeded, and Oat.

This loaf is made with a gluten-free mix of sourdough, millet, buckwheat, quinoa, sunflower and flax seeds, and honey. Our kitchen team thought it was neither too dry nor too rubbery, two common qualms about gluten-free breads. The flavor isn't groundbreaking (we think it could use a little salt), but it's slightly sweet and would work well with just butter or a whole slew of sandwich toppings. This is one of the best of the bunch.

This bread looks like it'd be amazing. It's that super-soft, Wonder Bread kind of amazing. And to the touch it is. But once you take a bite, it gets real crumbly, real quick, and it disintegrates. The grittiness was so overpowering, none of our taste testers noted much of a flavor.

"Not sure what's going on, but I don't like it," is a comment from our food director that sums up this bread pretty well. It's very crumbly and dry, and the flavor is rather "strange" or "off." We wouldn't recommend springing for this loaf.

This gluten-free flour's made from brown rice, tapioca, and sorghum. Sadly, the mixture doesn't quite hit the mark. You can't even handle the cardboard-y slices without them crumbling. The taste and smell are nothing to write home about either. Eeeeek.

Our kitchen crew loved the crust on this loaf. It's loaded with grains that lend texture and flavor. The crumb of the bread is decently moist (maybe a teensy bit dried out, but not too noticeable). If you use bread more often to make toast than a sandwich, this would heat up nicely and do well with a little jam or butter.

These slices are moist, but not gummy, and have the same bounce that glutinous bread has. There are seeds throughout which really adds a nice texture. The size of the slices is a bite bigger than the other loaves, too.